Honey Pork Tenderloin Kabobs

Honey Pork Tenderloin Kabobs

1/2 cup Bourbon or 2 tbsp. cider vinegar
1/2 cup honey
1/2 cup mustard
1 tsp. dried tarragon
3-4 sweet potatoes cut into 24 one inch cubes
1 1/2 lbs. pork tenderloin, cut into 24 one-inch cubes
4 medium ripe unpeeled peaches, pitted and quartered
4 green peppers, each cut into 8 two-inch pieces
8 yellow onions, each cut into 4 two-inch pieces
olive oil for grilling

Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil the sweet potatoes until crisp-tender. Thread three sweet potato cubes, three pork cubes, two peach quarters, four green pepper pieces, and four onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals five minutes on each side, basting occasionally with the glaze.

Prevention Magazine